As the Stomach Turns
General
I thought everybody in Cherryville had been arrested this past week!!!
Forum Activity for @dave-fulton
As the Stomach Turns
General
Bond bread was a national brand. They had a bakery in Richmond and delivery trucks just like the dairy milk trucks that delivered directly to homes. There was a little Bond Bread sign you put in your front window if you wanted a bread delivery.
School classes and Scout troops were given tours of the Bond Bread bakery and every kid got a little loaf of Bond Bread. We also had a Wonder bakery and two local brand bread bakeries - Mother Herberts and Noldes. Noldes wasa big sponsor of local kids' television shows such as the Sailor Bob Show.
I grew up on Smithfierld ham. Virginia law used to mandate thta the hogs had to have been kept in the municipality of Smithfield, Virginia and fed peanuts for the hams to be officially certified as Smithfield. Smithfield lies in the peanut belt near Suffolk, Peanut Capital of the World. The hogs used to be let loose to root in the peanut fields. Many Smithfield ham bags used to carry the words, "From the Peanut Fed Porkers of Smithfield, Virginia."
There were a number of Vitginia packers who offered officially certified Smithfield hams. Our preference was always the Jordan brand Smithfield ham. I can still see my dad scraping off the pepper coating, then soaking the ham in water overnight. Mom then took over, using a huge roasting pan filled with water on top of the stove. After the prescribed time, the Smithfield ham was then prepared with cloves inserted and covered with brown sugar and pineapple. Then the ham was transferred to the oven to be baked.
You wanted to eat it cold. I now have the special knife, possibly 100 years old, handed down to me with which dad sliced Smithfield ham so tissue paper thin you could see through it to pile on hot biscuits mom had baked. Just a touch of Duke's Mayonaise and the treat was complete.
A 1926 Statute of Virginia (passed by the Virginia General Assembly) first regulated the usage of the term "Smithfield Ham" by stating:
Genuine Smithfield hams [are those] cut from the carcasses of peanut-fed hogs, raised in the peanut-belt of the Commonwealth of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.
As the Stomach Turns
General
Ya slice Taylor Pork Roll off a roll that looks like bologna or salami, but can also buy it prepackaged/presliced. Back in the 80s, Skoal's PR guy and I both were reading and trading back and forth the "Badge of Honor" series of books about the Philadelphia police force. All the Philly cops ate Taylor Ham. I'm not familiar with Daisy Ham, though.
As the Stomach Turns
General
One of my favorite things growing up in Richmond was Taylor Pork Roll, a Yankee import from New Jersey that was often referred to in Joisey and around Philly as "Taylor Ham." Good cold on a sandwich, but really good fried. Plenty greasy, lol!
As the Stomach Turns
General
Gotta shut up,.... mouth full of fried bologna... kitchen smells good, too!
As the Stomach Turns
General
My late father always had olive loaf in the refrigerator. He made a sandwich using olive loaf and sardines.
As the Stomach Turns
General
I thought I was the only person in the world to use both mayo & mustard. Also do it on cheeseburgers and ham sandwiches.
As the Stomach Turns
General
With all the hype at Texas surrounding the "Chase" battle and the Nationwide points contest, many news organizations overlooked some very important news from the Lone Star speed palace.
Thanks to the ever diligent efforts of the Associated Press, however, we know how Texas Motor Speedway plans to battle the near-enshrined Martinsville Hot Dog. I'll probably stick with the dog, but for you big spenders like PattyKay, here's what TMS put on the table:
Jimmie Johnson, Tony Stewart and SMI chairman Bruton Smith now have sandwiches named after them. Marking National Sandwich Day, Texas Motor Speedway and Weinberger's Deli unveiled the three special sandwiches Saturday. There is Johnson's "48 Special" (oven-roasted turkey breast), Stewart's "Smoke" stromboli and Smith's Billion Dollar Beef.
updated by @dave-fulton: 12/05/16 04:02:07PM
Hamlin Blasts Childress' Grandson Following Texas Nationwide Race; Crashes Austin Dillon Into Pit Wall!
Current NASCAR
In this morning's Phoenix paper, Rusty Wallace opines about how "nice" the drivers are this year:
November 11, 2012
Sports
Wallace: Racing is 'tame' this year
Ex-champ, others believe drivers are too friendly
by Michael Knight - Nov. 10, 2012 11:15 PM
azcentral sports
Whatever happened to "Boys, have at it"?
When NASCAR announced a more-relaxed policy before the 2010 Sprint Cup season, allowing drivers to settle on-track disputes among themselves with less chance of penalty, many fans thought it would return the sport to its good ol' days of beatin', bangin' and wreckin'.
But, with the notable exception of Tony Stewart throwing his helmet at Matt Kenseth's car after being crashed out at Bristol (Tenn.) Motor Speedway in August, that hasn't happened this season.
There have been a lot of long green-flag runs, triggering countless social-media comments that the racing is less exciting.
"It's been real tame this year," said Rusty Wallace, the 1989 Cup champion and ESPN analyst.
"I think the drivers are being too nice. They don't want to tear their equipment up. There's no rage out there right now."
Kurt Busch, the 2004 champion who recently joined the No. 78 Furniture Row Chevrolet team, shook his head when asked the "why?" question.
"Drivers just choose to not race as hard as they should, in my mind," said Busch, who starts sixth in today's AdvoCare 500 at Phoenix International Raceway. "I'm pushing hard, taking risks, putting the car on the edge and if you rub somebody and put a doughnut on their door, big deal.
"Most drivers, all hell breaks loose. They get mad and upset. What are we doing here? We're racing. This is NASCAR, this is meant for 'rubbing is racing' and side-by-side, bumper-to-bumper."
NASCAR President Mike Helton said: "Maybe we're just in a cycle where everybody's nice to each other. We've also seen cycles where everybody's not too nice to each other. If they think they need to be around at the end to win those races and be competitive (for the championship), maybe they don't rub each other.
"When you walk through the garage after the race, there's a lot of stuff wrong on these cars -- they've got doughnuts on the side of them, crumpled fenders, rear bumpers that are bent in. There's still a lot of stuff going on."
Wallace thinks PIR, the Chase semifinal, might be different.
"Some guys have to make something happen, so this would be a good place to have 'Boys, have at it,' " he said.